Blinis with radish quark and salmon

Name: Blinis with radish quark and salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3/8 l Buttermilk; 125 g Buckwheat flour; 40 g crunchy oats; 7-10 Tbsp Salt; 1 TABLESPOON Lemon juice; 250 g Edible quark (40 % F.i. Tr.); 4 TABLESPOONS Milk; 7-10 Tbsp Pepper; 1/2 bunch Radishes; 1/2 bunch Dill; 4 TABLESPOONS Oil; 12 discs smoked salmon (about 15 g each); 7-10 Tbsp Dill and lemons

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3/8 l Buttermilk
125 g Buckwheat flour
40 g crunchy oats
7-10 Tbsp Salt
1 TABLESPOON Lemon juice
250 g Edible quark (40 % F.i. Tr.)
4 TABLESPOONS Milk
7-10 Tbsp Pepper
1/2 bunch Radishes
1/2 bunch Dill
4 TABLESPOONS Oil
12 discs smoked salmon (about 15 g each)
7-10 Tbsp Dill and lemons

Directions

1
Warm up the buttermilk. Mix buckwheat flour, oat flakes and 1/2 teaspoon salt. Add buttermilk, lemon juice and yeast to the flour. Mix everything to a smooth dough and let it rise covered in a warm place for one hour.
2
In the meantime, stir the curd and milk until smooth. Season with salt and pepper. Clean and wash the radishes and cut them into fine sticks. Wash and finely chop the dill. Fold both into the quark. Heat the oil in portions and bake eight large blinis from the dough one after the other and keep warm.
3
Arrange the blinis with the quark and salmon on a plate. Garnish with dill flowers and lemon.